Tasty cauliflower steak brassica bowl

Ingredients for the cauliflower steaks:

  • 1 large cauliflower
  • 2 tbsp olive oil
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Ingredients for the brassica bowl:

  • 200 g green asparagus, woody ends removed
  • 1 zucchini, cut into thin slices
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, cut into rings
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cress to garnish (optional)

Ingredients for the brassica sauce:

  • 1/2 cup Greek yogurt
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • Juice of 1 lemon
  • 1 clove of garlic, chopped
  • Salt and pepper by taste

Preparation:

  • Preheat the oven to 200°C. Line a baking tray with baking paper.
  • Wash the cauliflower and cut off the stalk. Cut the cauliflower into thick slices, about 2-3 cm thick.
  • In a small bowl, mix together the olive oil, paprika powder, garlic powder, salt and pepper. Coat the cauliflower steaks with this mixture and place on the prepared baking tray. Bake for about 25-30 minutes until golden brown and tender.
  • In the meantime, prepare the vegetables for the brassica bowl. Place the green asparagus, zucchini slices, bell pepper strips, onion rings and cherry tomatoes on another baking tray. Drizzle with olive oil, season with salt and pepper. Spread everything evenly and roast in the oven for about 15-20 minutes until the vegetables are soft and lightly browned.
  • While the vegetables are cooking, prepare the brassica sauce. To do this, mix all the ingredients for the sauce in a small bowl and season with salt and pepper.
  • Arrange the grilled cauliflower steaks and roasted vegetables on plates. Drizzle with the brassica sauce and garnish with fresh cress, if desired.
  • Serve immediately and enjoy!